Wheat Watchers

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    We've talked the talk, now it's time to walk the walk. I'm letting the blog, newsletter and e-mail do most of the talking and leaving the meetings open for much more DOING!

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Food Storage Recipe Monday

Posted by imawheatwatcher on April 4, 2011

I thought that it would be a great use of this blog to post food storage friendly recipes every Monday. I have gotten several comments that people would LOVE more recipes. If you have a recipe that you love and would like to share, please email it to me!

I am not a fan of Macaroni and cheese, however, when my husband made this for me I couldn’t get enough!

Macaroni and Cheese

1-2 cups uncooked macaroni noodles
1 can Cream Of Mushroom soup (we used cream of chicken soup and it was Delish!)
2 cups shredded Cheddar cheese or cheese mix
Pinch of salt
pinch of pepper
pinch of garlic (optional)
2 tablespoons milk (optional)
1 cup breadcrumbs mixed with melted butter (optional) (We used crushed up Ritz crackers)

Add 1 to 2 cups uncooked macaroni noodles to boiling water. Cook as directed on box. Drain. Rinse with hot water.

In a medium size microwavable bowl, add cream of mushroom soup and 2 cups shredded cheese. Mix and microwave until cheese is melted, stirring after every minute. (You could also do this on the stove top and just warm it on medium until melted) If you desire, add 2 tablespoons of milk to thin. Season with pepper, garlic, salt to flavor melted cheese and soup mixture.

Add cooked noodles to cheese sauce and mix well. Place in oven-proof casserole dish, sprinkle with bread crumbs if desired.

Bake in a preheated 350°F oven for 25-30 minutes (cover with foil the during the last half of cooking so that breadcrumbs do not burn).

To make this dish more of a meal, you can add chopped cooked ham, cooked bacon, cut up hot dog, or even canned tomatoes before baking.

This recipe was adapted from cooks.com


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